Improving the quality of mandarin juice using a combination of filtration and standard homogenization.
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DOI: 10.1016/j.foodchem.2022.132522
Abstract: Cloud loss and pulp precipitation are serious quality defects of mandarin juice (MJ) which brake on industrialization and need to be overcome by developing stabilization process. Therefore, filtration (FT) and standard homogenization (SH) on improving… read more here.
Keywords: mandarin juice; quality; standard homogenization; filtration standard ... See more keywords